AVOCADO DEVILED QUAIL EGGS
These deviled quail eggs is a mini version of one of the most popular appetizer deviled eggs. Quailed eggs mixed with avocado are giving not only beautiful color to this appetizer, but also elevates the taste to a new level.
Servings: 18 mini quail eggs
Calories: 27kcal
Ingredients
Deviled eggs
- 18 mini quail eggs
- 1 tbsp mayonnaise
- 1 tsp sour cream
- 1 tsp honey mustard
- ½ medium ripe avocado mashed
- ½ medium lemon for juice
- salt to taste
- pepper to taste
Garnish
- paprika powder for garnish
- 5 small chives chopped for garnish
Instructions
- In a small sauce pan, boil the quail eggs on medium-high heat for 4 minutes.
- Place the cooked quail eggs in large bowl filled with cold water, to stop the cooking. Let it cool and remove carefully the shell. Wash the quail eggs to remove small pieces of eggshell.
- With a sharp pairing knife cut the quail eggs lengthwise in half. Clean the knife every time you cut, so you don’t get your egg white dirty from the yolk.
- Remove carefully the yolks and place them in medium bowl. Add to the bowl all remaining ingredients ( mayo, sour cream, mustard, mashed avocado, lemon juice, salt and pepper) and mix well with a fork. You can use hand blender to smooth out the texture.
- Spoon into small piping bag with a star tip. And pipe small blobs inside the quail egg whites. At the end sprinkle with powdered paprika and chives.
Notes
Add a little heat to these deviled eggs:
- You can add tabasco sauce to the egg yolks to heat up these deviled eggs or sriracha.
- Or you can also sprinkle the deviled eggs with crushed red pepper or cayenne pepper.
- Use the deviled eggs within 3-4 days.
-
Yes you can. Hard-cooked eggs can stay in the refrigerator for up to 5-7 days (with shell on), no longer. I would recommend to make deviled eggs, no more than 2 days in advance.
You can cut the eggs and separate the egg whites from yolks, but both has to be stored in a sealed plastic bag or container, so they don't dry up. Keep them in the refrigerator until you are ready to make the filling. I don't recommend making the egg yolk filling in advance, because the avocado will turn brown.